Green Vegetable Risotto with Tricolour Quinoa
Ingredients
- 1 tablespoon oil
- 1/2 cup Arborio rice
- 1/4 cup quinoa
- 3 cups boiled water
- 1 vegetable stock cube
- 1 chopped garlic clove
- 1 small chopped red onion
- Generous pinch of sea or Himalayan salt
- Black pepper to taste
- 1-2 cups mixed vegetables
- 5 tablespoons soya, oat, or coconut cream
- 3 tablespoons nutritional yeast
- 40 grams grated mature cheese
Preparation
Heat 1 tablespoon of oil in a large pan on medium heat and add the garlic and onion. Fry for a few minutes until slightly brown and softened. Add the uncooked rice and fry for a further few minutes.
Fill a jug with 3 cups of boiled water and stir in the stock cube to dissolve. Pour into the pan, add the quinoa, and simmer on low heat for 10 minutes.
Add the salt, pepper, and vegetables. Simmer for another 10 minutes.
Continue to simmer, stirring every few minutes. The liquid will be absorbed into the rice and the risotto will start to thicken.
After around 20 minutes, pour in the cream, nutritional yeast, and grate in the cheese. Stir and simmer on low heat for another 5 minutes. Serve immediately while hot.
Notes
This recipe is super healthy with high protein quinoa and ingredients like peas, courgette, and tenderstem broccoli. It provides a rich and creamy finish with a dash of cream and grated cheese.
